Chickpea Salad Recipe
This chickpea salad recipe is a bright, fresh, and easy-to-make dish that combines pantry-friendly chickpeas with crisp veggies, herbs, and a lemony dressing. It’s full of texture and flavor — the kind of everyday recipe that works for lunch, dinner, picnics, or potlucks.
Ingredients
- 2 cans 15 oz each chickpeas, rinsed and drained
- 1 English cucumber diced
- 1 ½ cups chopped tomatoes (cherry or regular work well)
- ¼ cup red onion minced
- ½ cup fresh parsley chopped
- ½ cup crumbled feta Optional
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove grated
- 1 teaspoon Dijon mustard
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Optional Add-Ins:
- Kalamata olives sliced
- Chopped avocado add before serving
- Cooked quinoa
- Fresh dill or mint
- red bell pepper finely chopped
Instructions
- Make the dressing in a large bowl: whisk olive oil, lemon juice, Dijon, garlic, salt, and pepper.
- Add chickpeas and stir to coat them with the dressing.
- Fold in the vegetables — cucumber, tomatoes, red onion, and parsley.
- Mix in the feta gently to avoid breaking it down too much.
- Taste and adjust seasoning with more lemon juice or salt as needed.
- Chill the salad for 15–20 minutes before serving if time allows.
Notes
Rinse and dry the chickpeas well to help the dressing stick better. Feta is optional but adds a lovely creamy, salty bite.